Guest guest Posted November 3, 2001 Report Share Posted November 3, 2001 Expanding this topic slightly, does anyone know much about Indian cooking and the use of gee (please pardon me if I have mispelled this)? I believe this is refined butter. I was in an Indian restaurant a couple of weeks ago and asked what dishes they had without gee. I was told none. Is this normal? Is Indian food completely off limits? Regards, Stevie. --- Jayne Blissett <jayneblissett wrote: > I go for the stuffed paratha! > - > Soche id > vegan-network > Wednesday, October 31, 2001 12:00 AM > Re: [100% veg*n ] poppadoms > > > When I've been in Indian restaurants and asked about nan, I have yet > to > find any that is vegan. It always seems to be made with either egg or > a > milk product. I always get steered toward chapati instead. > > Stevie. > > --- Gareth <gpashley wrote: > > you've got to be a bit wary about naan breads...I know that some > shop > > bought ones have yoghurt as an ingredient.... > > > > keep 'em peeled. > > > > gareth > > > > > > --- sarah monster <chocofungi wrote: > > hmmm...they have > > nan and puri here > > > > > > that would be " naan " . which are also lovely, especially with > garlic > > > in > > > i know of an indian restaurant in town that has naan breads so big > > > you can barely fit > > > them on the table. and i'm not exagerating either. > > > > > > sarah > > > > > > > > > > __________ > > Nokia Game is on again. > > Go to http://uk./nokiagame/ and join the new > > all media adventure before November 3rd. > > > > > ===== > Free antivirus software at www.grisoft.com > > Free firewall software at www.zonealarm.com > > Check against email hoaxes at www.stiller.com/hoaxes.htm > > or www.scambusters.org/legends.html > > > > Make a great connection at Personals. > http://personals. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 4, 2001 Report Share Posted November 4, 2001 >Expanding this topic slightly, does anyone know much about Indian cooking >and the use of gee (please pardon me if I have mispelled this)? most ghee used in this country is of purely vegetable origin for financial reasons. basically a margarine like low grade vegetable fat. you can see it if you go to any indian food store. really ghee is expensive to make, that take butter, boil it scoop the frothy stuff off, cook it again, scoop it until all that is left is the pure clear looking refined animal fat. sounds tasty, huh? real ghee is expensive and rare except for in Auryvedic or Hare Krishna restaurants. so you should be safe. just ask to see if it is off vegetable origin, it says in really big letters on the side of the tins they use. a couple of friends run indian veg restaurants and so i know this to be true. chinese restaurants are a non-starter becuase all the food gets cooked in the same wok, with the same utensils, at the same time, with the same stock and does not get washed in between. it adds to the flavour to have the wok seasoned with previous cooking. if you like chicken and beef flavour. not good. john Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.